- Time: Preparation : 25 minutes Refrigeration : 12 hours Cooking : 5 minutes
- Servings: 4
- Complexity: Medium
200 g (7 oz) bittersweet chocolate
5 egg yolks
75 ml honey
125 ml (1/2 cup) unsalted butter, melted
5 egg whites
3 eggs yolks
100 ml mead
75 ml honey
1/2 vanilla bean
Pinch of nutmeg
400 ml milk
Melt the chocolate in a double boiler.
Using a mixer, whip the egg yolks and honey to incorporate air into the mixture.
Mix the hot chocolate and the melted butter and then, fold in the first mixture.
Whip the egg whites until stiff peaks form and then, delicately fold into the preparation using a rubber spatula.
Pour into the mould and set in the refrigerator. Wait 12 hours before removing from mould.
Briskly whip together egg yolks, mead, and honey to make a frothy mixture.
Cut the vanilla bean in two and scrape the inside to remove the seeds. Add the seeds to the milk .
Bring the milk and mead to a boil and allow to simmer for about 1 minute so the vanilla can steep fully.
Delicately pour the hot milk and mead mixture into the egg yolk mixture, stirring to prevent coagulation.
When the preparation is thoroughly mixed, put it back into the saucepan and heat gently until it reaches a consistency suitable for topping.
Assemble the plate, with the fondant surrounded by the custard; garnish with woodland berries or a strawberry coulis.
Keep the fondant in the freezer. Cut using a knife just before serving.